Unlike egg yolks, egg whites contain neither fat nor cholesterol. They are rich in vitamins A and D, riboflavin and phosphorus.
Separate whites from yolks. Put the yolks in the refrigerator. Greens (dill, parsley, cilantro, spinach, etc.) wash, dry and finely chop.
Beat egg whites with milk and herbs until foamy. Whisking continuously, add salt and pepper mixture.
Heat vegetable oil in a frying pan. Pour egg mixture into skillet; cook 2 minutes. Flip the omelette over and cook for 1 more minute. Remove from heat and serve immediately.